Cheese breadsticks (tangzhong/ water roux method)
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HOW TO MAKE TANGZHONG/ WATER ROUX (汤种)Ingredients:
50g bread flour
250g waterMethod:
- In a small sauce pan, add flour into water and mix well. (refer to note 1)
- Cook under medium low heat and stir constantly with a hand whisk to prevent it from sticking to the bottom of the pot. Remove from the heat when the temperature reaches 65°C. (refer to note 2)
- Transfer to a clean bowl and cover the surface with a clip wrap. Let it cool down completely before using. This is to prevent loss of moisture and skin forming.
Notes:
- To ensure lump-free, strain the mixture with a sieve.
- Use a cooking/candy thermometer (refer to photo f) to measure it. If you do not have this thermometer, try to use your own judgement. The mixture will become thicker and “traces of lines” will appear during stirring. This is the texture needed for tangzhong/ water roux.
- The amount of water roux starter you get is more than what is required by this recipe. So you can keep the rest it in the fridge for 1-2 days. Thaw it to room temperature before using. If the colour turns greyish, this means that it has turned bad and need to be discarded.
Looks really yum! thanks for sharing the secret to soft bread! 🙂
Just wondering, my oven doesn’t have light, so can i proof the dough at room temperature, perhaps covering it with cling film? am a noob to bread making, not sure if this works.
If i wanna make the cheese breadsticks with sugar sprinkled on top (like what many bakery sells), do i sprinkle the sugar after baking is done when i take them out from oven?
Mei: Thanks! I haven’t tried the 2nd proofing at room temperature. I think you can still proof without the light in your oven. I’m not really sure how the cheese breadsticks with sugar on top look like. But if you see those powdery sugar coating on top, then it is done after baking. If you want to have some crunchy sugar bits on top of the bread, then it is sprinkled before baking. The former is using powdery sugar and latter is using coarse sugar. Hope it helps.
I’m referring to those crunchy sugar bits on top 🙂 no idea it can be sprinkled before baking, cos I thought oven temperature might melt the sugar.
Mei: I had seen my baking teacher making a dessert pizza using this method. He made the pizza base, spread oil and sprinkled fresh grapes and coarse sugar on top. It came out crispy with crunchy sugar bits. That’s how I got this idea. Maybe you can do a google search to confirm this. Sorry I can’t help much. 😉
hi, so sorry, i’ve got another question again. When you state 60g egg, does it mean the uncracked egg weighs 60g, or do you crack the egg and weigh it? Thanks so much!
Mei: It refers to net weight (which means without the shell). A large egg is about this weight. It is best to use a digital scale to weigh all your ingredients when making bread. Hope it helps! 😉
It looks soft and I bet it’s delicious.
Ching (LCOM): Thanks! Yes, it’s delish!! 😉
Love your resolution! These cheese breadsticks look absolutely drool-worthy!
Joanne: Thanks!! Happy 2011 to you!
Nah….you can’t be a novice baker! Cheese breadsticks can be my hubby’s fav cos he like cheese plus no mess to eat, really.
Tigerfish: Yeah, I’m indeed a novice baker as compared to other pro-baker bloggers. I still encounter many (undisclosed) failures in baking. Hehehe! They are my hubby’s fav too. 😉
Mmm these look delicious! Happy New Year!
Xiaolu: Thanks! Happy 2011 to you too!
you met your resolution 3rd day into the New Year? very efficient, my friend. the breadsticks look super soft and yummy, LK …. even from the pictures! 🙂 btw i like the font that you used for your watermark for “photography” ALOT. what font is that?
Celine: Hahaha! Not yet, my target is to do as many as possible. Thanks for your wonderful compliments! The font is called “mistral”. Glad you like it. 😉
I love cheese breadstick! Happy New Year!
Peachkins: Thanks! Happy New Year to you too!
These look great. Exactly like the kind you find in Malaysia. Awesome stuff.
Sarah: Thanks! Not only Malaysia, you can find it in Singapore too. 😉
These breadsticks really look good and tasty! My son loves breadsticks! It is a-must-try recipe for me! 🙂
Alice: Thank you, my friend! Yes, a must-try for you. Hope my detailed step-by-step tutorial is helpful to you. 😉
Can I use the bread maker machine instead? thanks.
Jenny: I haven’t tried this recipe with a bread maker machine but I guess you can give it a try for the kneading part. Then shape and proof it manually. Do share your outcome with me. Thanks! 😉
WOW!! Too much praising hur!! You’re most welcome!! I’m so happy that you like this recipe. That’s indeed a good recipe! You’ve a blessed 2011!
Kitchen Corner: No no no! It’s from the bottom of my heart. You’re indeed a talented baker. Thanks for sharing this great recipe. A blessed 2011 to you too!
I’m a newbie in bread making, but I’ve seen quite a lot of impressive tangzhong method recipe.
Well, I really hope I can make this soon, looks so delicious!
Little Inbox: Thanks! I’m sure you can do it too. Give it a try and share with me your outcome. 😉
Hello, you have indeed shown us a wonderful execution of tangzhong baking!
Happy, healthy 2011!
TasteHongKong: HELLO HELLO!! Thanks for your sweet comments and warm wishes. Same to you too!!
Haha…another tangzhong bread lover. Welcome you on board.
Be prepared…It’s very addictive. Once I baked the first tangzhong bread, I can’t stop baking more…and more….
Christine: I admire your tangzhong bread too. Yes, you’re right! I’m definitely hooked on it now. It’s my New Year resolution too! Hahaha!
Wow, nice and soft bread. My kids would love these!
Peteformtion: Thanks!! Not only kids, adults like my hubby also love them. 😉
I’m starting a baking challenge this year, and feel like I was fated to find this technique! How fascinating. I can’t wait to try it. 🙂
Heather: Thanks!! Yes, it’s really an amazing technique. Great that you are taking this challenge! Good luck and happy trying!!
After I saw your post, I immediately digged out a pocket test thermometer that never been used. How long it takes to make these bread?
Evelyn Ng: Now you can put it in great use with this recipe. Hehehe! It takes about 3-4 hours (from kneading till baking). Definitely worth the try!
Happy New Year LK!
I this my Near Year resolution for this year is to bake more 😉
Lee Mei (MCH): Happy New Year Lee Mei! Hope to see more baking posts in your blog. 😉
professional looking! looking at the results, I’m convinced it’s a good technique =)
Noobcook: I think you have overrated me. 😉 Thanks for your wonderful compliment! 😉
I do love tangzhong!! It’s definitely a great way of making homemade bread and you’re right, the texture is the same as those being sold in bakeries 😀 Love your cheesesticks..yummy for sure !
Jen (TOH): Thanks! Your tangzhong bread looks amazing too! 😉
Wow…love the texture of the brea. It looks so soft. My children will go crazy with these bread sticks. It’s so expensive to buy. You are saving money! 😀
MaryMoh: Thanks! Hope your children will love them. 😉
LK it looks absoultely amazing. And such beautiful pictures! (I also noticed we have the same white and blue tea towels from Ikea!)
I have a whole book of tangzhong recipes that I was actually going to try soon. Glad I now have your post for guidance as well! (my chinese quite terok)
Clare (Mrs Multitasker): Thanks! I’m an IKEA fan, hehehe! Can’t wait to see your tangzhong bread. 😉
I love using water roux to make bread!! your breadstick look so soft !!
Beachloverkitchen: Thanks! You made great tangzhong bread too! 😉
Can’t get enough soft cheesy rolls!
Angie: Thanks!! Your tangzhong bread looks even better. I love it, really. 😉
I like the water roux methode very much, too. I add it mostly to sweet bread doughs, but your cheese breadsticks looks delicous, so I will try something like this, too.
Stefanie: Thanks!! Glad that you like it! Happy trying! 😉
I use this method for the first time. Bread sticks are soft and delicious – I like them.
Thanks so much for this recipe and technology. Diana
Diana: Thanks for your kind feedback and glad that it suits your palate. 😉
Hi there. I tried your recipe and it turn out very fluffy and soft. I think if i were to do this again i would add the parsley flakes so that the bread will be more fragrance !
http://homecookbaker.blogspot.com/2011/02/cheese-breadstick-water-roux.html
Janice: Thanks for your kind feedback and glad to know that my recipe works for you too. Yes, the pasley flakes (preferably fresh ones) will definitely add more aroma to the bread. 😉
ciao sono italiana e sono senza parole dalla bellezza di questi gressini, una sola domanda, cos’è la farina di pane?
ho visto che negli ingredienti c’è 90 gr di farina e 195gr di pane di farina? qual’è la differenza grazie mille
Cristina: Thanks for dropping by and your compliment! Bread flour (195g) refers to high protein flour/ strong flour (is it called 00 flour in Italy?) and plain flour (90g) refers to low protein flour/ all purposes flour. Hope I have clarified your doubts. Please use Google Translate to translate my reply. (Si prega di utilizzare Google Translate per tradurre la mia risposta). 😉
Hi,
What is the purpose of fry milk? Can I omit it without affecting the result?
Nguyen: I think you mean the milk powder right? It helps to enhance the bread with some “milky” taste. Yes, you can omit it. If your dough is sticky due to this omission, add a little bit of bread flour (not more than 12g) during kneading. 😉
Hi LK,
I tried this recipe and the breadsticks turned out ok, just a bit dry and hard when cold. I suspect overcooking of the tangzhong as by the time I turned off the stove heat, the texture became quite gluey. Will certainly try it again! Thanks for the detail photos 🙂
http://dreamersloft.blogspot.com/2012/03/my-birthday-and-cheese-breadsticks.html
Meg Tan: Thanks for your kind feedback! The tang zhong is supposed to be gluey when cooled. It will be good to have a cooking thermometer. When proofing your dough, remember to cover it with cling wrap or damn cloth to prevent the dough from losing its moisture. Do share your 2nd attempt with me yeah! 😉
hi, want to ask your kithern mixer. The kithen mixer is solely for bread mixer?
Shu Yeing: No, KitchenAid Stand Mixer can be used for making cake and cookie batter. You can check out more about it at this website: http://kitchenaid.com/content.jsp?sectionId=844&wt.mc_id=DRTV. 😉
can we omit the TangZhong? if yes, what do we replace it with?
Leena: I don’t know how to substitute TangZhong. So sorry about that.
Hi, my cheese stick looks good but inside not very fluffy and soft, it taste quite yeasty. I made the Tangzhong 1 day ahead and kept in the fridge, is this the cause ?I kneaded using machine and the dough still stick to the bowl after more than half an hour. I took it out and knead by hand and sprinkled with little more flour.
The butter you used is soft butter ?
Esther: Tangzhong can be made in advance and kept in the fridge for 3 days (until it turns grayish). Do you mean mixer with a dough hook? From your explanation, it sounds to me that you have added too much liquid. Different brand of flour has different absorption rate. Retain about 20ml of liquid (ie water) and add slowly into the dough during the kneading process. You can use chilled or room temperature butter. For former, cut it into small cubes and use your fingers to “mash” them as it helps to incorporate into the dough evenly. Did you manage to stretch the dough without tearing? Did you allow your dough to rise well before baking?
Can i do step 1-3 the night before? Let the dough sit overnight? Can i replace the parsley with maccommick mix dried herbs? It will be my first time baking bread so I am looking forward to try out.
Rachel: Sorry, I haven’t tried overnight fermentation with this recipe. Yes, you can use mix dried herbs. If this is the first time baking bread, it would be best to follow the recipe strictly. 🙂